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Seared Salmon with Red Wine Shallot Sauce

Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes is Chef Eric’s “Signature Dish” from his days as Food & Beverage manager at Lowes Hotel Vogue in Montréal. The dish is easy to make, but don’t tell your friends just how simple. Let them think you are a gourmet chef.

Seared Salmon Red Wine Shallot Sauce

Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes

Easy, delicious and chef quality a fish dish to impress!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Dish
Cuisine French
Servings 6 people

Ingredients
  

  • 6 salmon fillets
  • 1 kg (2 lbs) Potatoes
  • 6 Shallots
  • 1 bottle Red wine
  • 2 Carrots
  • 1 tbsp Sugar
  • 120 g (4 oz) Butter
  • 120 ml (4 oz) Milk
  • Salt and Pepper
  • 1-2 tbsp Wasabi Mustard
  • 6 tsps Sesame Seeds
  • 1 tbsp Cornstarch

Instructions
 

  • Peel and cut the carrots and shallots in small dice.
  • Sauté them with one tablespoon of butter until lightly brown, add the wine and the sugar and reduce to 1/3 of the original quantity.
  • Peel and wash the potatoes, cut them in large chunks, boil them in salty water until fully cooked, drain and mash.
  • Add 2 tablespoons of butter and warm milk. Season and add the wasabi to your taste… Keep warm
  • In a large non-stick frying pan, sear your 6 salmon fillets (2 mins on each side). Season on both sides and spread the sesame seeds.
  • Add the rest of butter to the sauce and let boil 3 to 5 minutes.
  • Add the cornstarch previously diluted in 1 tablespoon of cold red wine, whisk well and keep simmering 1 minute, season and serve with the wasabi mashed potatoes and the medium rare salmon.
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Cookn with Class Uzes

Cookn with Class Uzes

Cook’n With Class has been in operation since 2007 in Paris offering French Cooking Classes (in English), to visiting tourists and locals interested in learning about this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/ 7 night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.

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